CRUSTED SIRLOIN WITH ROCKIN' PORTOBELLOS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together horseradish, mustard, garlic, 2 tablespoons black pepper, and 1/4 cup of olive oil in a small bowl. Stir in the panko bread crumbs and set aside. Season the steaks on both sides with coarse sea salt and black pepper. Brush the horseradish bread crumb mixture on 1 side of the sirloin steaks.
- In a large saute pan over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of butter. Sear the steaks for 2 minutes, then turn over and cook for an additional 2 minutes. Remove the steaks to a quarter sheet tray with a rack. Drain the excess oil from the saute pan. Put the steaks in the oven and cook until the breading browns, about 15 to 20 minutes. Remove from the oven and let rest.
- In the same pan that the steaks were seared, add 2 tablespoons of the butter and the thyme. Turn the heat to high and add the portobello mushrooms. Add the salt and pepper and cook until the mushrooms are soft and slightly colored, about 3 to 4 minutes. Stir in a splash of red wine, the beef broth, and a splash of sherry vinegar. Reduce until the liquid just coats the mushrooms. Stir in the remaining 2 tablespoons of butter to give the mushrooms a creamier consistency. Arrange the steaks on serving plates and top with the mushrooms.
PORTOBELLO MUSHROOM SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.
SIZZLING SIRLOIN AND PORTOBELLO SALAD
We doubled up the savory goodness by topping this crunchy salad with grilled sirloin AND grilled portobello mushrooms. Sound delish? It is!
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat grill to medium-high. Reserve 1/4 cup dressing. Brush remaining dressing onto mushrooms, peppers and steak.
- Grill, dressing-sides down, 5 min. on each side or until steak is medium doneness (160ºF) and vegetables are crisp-tender.
- Cut steak and grilled vegetables into strips; place on top of greens. Top with onions, cheese and reserved dressing.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
PORTOBELLO MUSHROOMS AND SIRLOIN STRIPS OVER SPINACH PASTA
Make and share this Portobello Mushrooms and Sirloin Strips over Spinach Pasta recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients in an airtight plastic bag.
- Add mushrooms and beef and turn to coat thoroughly.
- Seal and refrigerate for 30 minutes, turning bag frequently.
- Cook pasta using package directions, omitting salt and oil.
- Spray a large nonstick skillet with olive oil spray.
- Heat over medium-high heat for 1 minute.
- Using a slotted spoon, transfer half the beef mixture to skillet.
- Cook for 4 minutes, or until meat is no longer pink, stirring frequently.
- Put on a plate and set aside.
- Repeat with remaining beef mixture, reserving all marinade and leaving beef mixture in skillet.
- Return reserved beef mixture with juices to skillet and add marinade.
- Increase heat to high and cook for 1 minute, stirring gently.
- Remove from heat.
- To serve, spoon beef mixture and sauce over pasta.
Nutrition Facts : Calories 522.3, Fat 23.1, SaturatedFat 8.2, Cholesterol 126.3, Sodium 835.5, Carbohydrate 40.3, Fiber 1.6, Sugar 1.8, Protein 34.4
PORTOBELLO-SPINACH SALAD
This salad could make a great entree as well as a side. The combination of the onions and the portobello mushrooms is so delicious, further enhanced by the flavorful dressing.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 290 calories, Fat 26g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 367mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
SIRLOIN AND PORTABELLA STEW MMMMM
Mmmmm, steak and mushrooms! I found this recipe online and adapted it to our family's tastes. One of the changes I made was doubling the amount of meat called for -- my hungry men demanded it. You could halve the meat, if you like, and go down to 1/3 cup flour. (If I have fresh herbs, I throw in what I have to taste, so feel free to fiddle a little.) Serve with fresh bread, a salad and a side of roasted potatoes for complete yum factor.
Provided by windy_moon
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place steak in a large bowl and sprinkle with flour; turn to coat.
- Heat oil in a large saucepan over medium-high heat.
- Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
- Transfer steak to a plate and tent with foil to keep warm.
- Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
- Sprinkle the reserved flour over the vegetables; stir to coat.
- Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
- Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
- Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.
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